Light and fluffy, but still super moist – these banana cupcakes have the perfect banana flavor and a moist, super fluffy cupcake texture. Then top them off with cream cheese frosting and you’ve found cupcake bliss.
On Sunday night I had brown bananas on the counter and I was craving something delicious. My go-to for bananas is usually banana bread or banana muffins. But I was dreading Monday. And something only semi-indulgent was not going to cut it.
I wanted cake. I wanted frosting. And I wanted the satisfaction of having my cake and eating it too.
So it was time to summon the baking gods and turn those brown bananas into greatness.
Light, fluffy, super moist banana cupcakes with cream cheese frosting greatness. The type of greatness in cupcake form that makes your Sunday night go from drab to fab. That make you forget that mundane Monday is coming. That make you smile “I just ate a cupcake” smiles.
These banana cupcakes are just that great.
The cupcakes have that perfect flavor that reminds you of banana bread, but they still have the texture of a cupcake. I was worried that they’d either be too heavy or they’d only have a slight banana taste. But no – I found banana cupcake bliss.
That classic banana bread taste comes from using very brown bananas, lots of vanilla and adding some cinnamon to your batter. Then, you get the light texture and soft crumb from creaming the butter & sugars together until very fluffy, using cake flour and adding buttermilk. I realize that both cake flour & buttermilk are … a pain shall we say. But, you can make your own!! You can substitute cake flour using corn starch and all-purpose flour, and you can make buttermilk with vinegar and regular milk (see the notes of the recipe). Hurray for less grocery trips!
To finish it all off – cream cheese frosting! MY FAVORITE!!!!! What could be more delicious?? I love the slight tang of the cream cheese, and it pairs so deliciously with the banana. I will warn you though that the recipe makes lots of frosting. So if you only like a little spreading of icing on your cupcakes – I’d probably recommend cutting the frosting recipe in half. I ended up piping icing on all of the 16 cupcakes I made and having some left over. (Delicious mid-night snack???)
I made these cupcakes just because – but they’d definitely be great for a summer BBQ, birthday party or for any banana bread lover. What’s your favorite banana dessert????
These Banana Cupcakes with Cream Cheese Frosting are light, fluffy, super moist with a classic banana flavor and topped with cream cheese frosting - this recipe is banana cupcakes are perfection
- 1/3 cup unsalted butter , softened to room temperature
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs , room temperature
- 2 teaspoons vanilla
- 3/4 cup mashed bananas , about 2-3 very ripe, small bananas
- 1/3 cup milk , room temperature (buttermilk preferred)*
- 1 and 1/2 cups cake flour**
- 1 and 3/4 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt , to taste
- 1/2 cup unsalted butter , room temperature
- 4 oz block-style cream cheese , softened to room temperature
- 3-4 cups icing sugar , sifted
- 1 tablespoon cream , optional
Preheat the oven to 350F. Line two 12-cavity muffin tins with muffin papers. I got 16 cupcakes total.
In a large bowl using a hand held or stand mixer on medium speed, cream the butter and sugars until light and fluffy - about 2 minutes. Add in the eggs and vanilla and continue mixing until combined (about 30 seconds. Turn down the mixer to low and mix in the mashed bananas and milk.
In a separate bowl, whisk together the cake flour, baking powder, cinnamon and salt. Fold the dry ingredients into the wet first using a large wooden spoon or spatula while scraping down the sides of the bowl, then finish combining by mixing on low until smooth.
Fill each muffin cavity about two thirds full (about 1/4 cup batter). I got 16 cupcakes. Bake in your preheated oven for about 15-18 minutes until an inserted tooth pick comes out clean. Allow to cool for 10 minutes in the tin, then remove and continue cooling on a wire rack.
While the cupcakes are cooling, you can start making your icing. In large bowl using a hand held or stand mixer, beat together the cream cheese & butter on medium-high speed until combined. Turn down the mixer to medium speed and add in the icing sugar about 1/2 cup at a time until combined and you have the desired consistency. If the icing is too thick, you may want to add a tablespoon or two of cream.
Frost the cupcakes either using a piping bag or smearing the icing with a knife.
*1/3 cup butter milk can be made by adding 1 teaspoon of distilled white vinegar to cow's milk and leaving to sit for 5 minutes at room temperature to sour.
**1 and 1/2 cups of cake flour can be made by measuring 1 and 1/2 cups of all-purpose flour into a bowl. Remove 3 tablespoons of flour. Then add 3 tablespoons of cornstarch and whisk to combine